Tammy cloth is a loosely woven woollen material used for straining the sauce or liquid required. The word 1a said to be derived from the French tamis, a very fine sieve. There are two methods of tammying, the first (Fig- 19) is by two persons holding the material firmly at each end, and twisting or wringing the cloth in opposite directions; the second (Fig. 20) is also done by two persons, each having a spoon in one hand, and the end of the cloth in the other, and keeping their spoons together, working them backwards and forwards with a regular rhythmical action that forces the sauce through the meshes of the cloth. Nothing gives such a velvety substance to sauces as either of these processes, which, however, are only possible in a household whore the services of a kitchenmaid or helper can be secured. For singlehanded cooks the only resource is either a fine hair sieve or the French tamis-pressoir.